Becel Plant-Based Butter Tarts
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Ingredients for - Becel Plant-Based Butter Tarts

1. All-purpose flour - 1 ½ cups
2. Salt - ¼ teaspoon
3. ½ cup Becel® Unsalted Plant-Based Bricks - ¼ teaspoon
4. Iced water - 3 tablespoons
5. White vinegar, divided - 2 teaspoons
6. Light brown sugar - ½ cup
7. Corn syrup - ¼ cup
8. Pure maple syrup - 2 tablespoons
9. Egg - 1
10. 2 tablespoons Becel® Unsalted Plant-Based Bricks, melted - 1
11. Vanilla extract - 1 teaspoon
12. Chopped pecans - ½ cup

How to cook deliciously - Becel Plant-Based Butter Tarts

1. Stage

Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.

2. Stage

Combine flour with salt in medium bowl. Cut in 1/2 cup Becel Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.

3. Stage

Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.

4. Stage

Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.